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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (250g) Recipe makes 18 servings The following items or measurements are not included below: pickle juice |
||
| Calories 214 | ||
| Calories from Fat 61 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 499mg | 20% | |
| Potassium 767mg | 21% | |
| Total Carbohydrate 34.3g | 11% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 6.8g | ||
| Protein 6.1g | 12% | |
A La Rousse Salad (Romanian)
By: Enjolinfam
May 28, 2008
Another Romanian recipe from my Romanian friend Carmen. I love the tangy flavor of this Romanian potato salad. The pickled red bell pepper can be difficult to find. If you can't find it, Carmen suggests to just double amount of pickles as a replacement so it keeps the good sour taste. She did this when she made it for a cooking demonstration and it tasted great! The vegetarian sausages are optional, but I personally think they are a must as they give the salad great flavor.
SERVES 18 -25
Ingredients
- 10 potatoes
- 7 carrots
- 1 (14 1/2 ounce) can peas
- 6-7 dill pickles, regular size (or 15 of the small ones)
- 6-7 red bell peppers, pickled (read note above if you don't have this)
- 1 1/8 cups mayonnaise or vegan mayonnaise
- 1 tablespoon pickle juice (from the jar of dill pickles)
- 2-3 tablespoons mustard
- salt, to taste
- spices, to taste (she likes to add different spices to it sometimes) (optional)
- 6 vegetarian sausages (they should be fried ahead and you can use real meat if you're not vegetarian)
Directions
1
Wash the potatoes and the carrots well, then boil them unpealed until a fork can easily go in and out.2
Dice the potatoes, carrots, pickles, pickled bell peppers, and sausages.3
Mix with the rest of the ingredients (peas, dill pickle juice, mayonnaise, mustard, salt, pepper).
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More recipes like this one:
Roasted Idaho and Sweet Potatoes
Favorite Cheesy Potato Casserole
Browse similar recipes by category
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Carrots
- Cuisine > European > Eastern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Chef #979615
On Oct 6, 2008
For meat eaters, try it with beef meat, or chicken breast meat! The original recipe is with beef. However, you don't fry the chicken or beef meat as you would with sausages, you boil the meat, let it cool, then cut it in small pieces, same as the vegetables. I used to eat this in Romania every New Year and I still make it every year. It's a great recipe!
From: Susie D
On Jun 18, 2008
I feel I can't really assign stars as I am not sure I was on the right track and did make changes to the recipe. That said, I did like what I came up with. I omitted the vegetarian sausages & used frozen peas and pickles along with a diced red pepper. For spices I used dill, salt, pepper, and some lemon zest trying for the tangy in your intro. Made for the ZWT4.
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